Recipe: Pumpkin Praline Cheesecake

Cooking / Eating In

Note:  If you follow me on twitter, you’ll know that this cheesecake met its untimely demise when it hit the pavement on my way to work yesterday morning.  It was so sad, and (I admit) tragically funny.  What makes it worse is that I had made a mini one for myself so I know how good it tastes.  There’s more to the story – perhaps one day when I’m over the sting of wasted dessert, I’ll share. But there sure were some disappointed people at work yesterday.

I’m just going to come out and admit it – I’m not a huge fan of pumpkin pie.   I know, crazy right?  I think it’s psychological – the whole it’s a vegetable (I know, it’s technically a fruit, but come on) but it’s sweet, etc. etc.  But if you throw cheesecake into the mix, well now – that’s a different story.  And if you put praline topping on top of the whole shebang – ok, NOW we’re talking.  My second Thanksgiving recipe post for pumpkin praline cheesecake is a little more time intensive, but its actual steps are quite simple. Let’s get started, shall we?

You will need:

Crust:
2 cups crushed graham crackers (approx. 9 large graham crackers)
1 stick unsalted better, melted
3 tbsp cup sugar

Filling:
3 8-oz packages cream cheese, softened
1.25 cups sugar
3 eggs
1 tsp vanilla extract
1 15-oz can pumpkin pie filling

Praline Topping:
1.5 cups chopped pecans
0.5 cups dark brown sugar, packed
3/4 cups heavy whipping cream
1 tbsp butter, unsalted
3/4 tbsp vanilla extract
1/8 tsp salt


Crust:
1. Preheat oven to 350 degrees and line bottom of 9-inch springform pan with parchment paper. Coat paper and sides with butter.

2. Combine crushed graham crackers with melted butter and sugar. Press into bottom of pan.

 

 

Filling:
1. Beat cream cheese with electric mixer until fluffy, about 1 minute.  Add sugar and vanilla and beat until smooth.

 

2. Add eggs one by one, beating after each addition.

3. Separate approximately 1/3 of cream cheese mixture into separate bowl.  Fold pumpkin into this bowl until incorporated.

4.  Pour plain cream cheese mixture over crust.  Carefully layer pumpkin cream cheese mixture on top.

5.  Boil 8 cups of water. Place springform pan in larger pan, filling larger pan with enough boiling water to reach halfway up the sides of the springform (I wrap foil around the bottom of the springform to prevent leaks).

6. Bake for 75 minutes, or until edges are firm and the center 3 inches or so are still slightly wobbly.  Cool on wire rack for 1 hour, then chill, covered in fridge for at least 4 hours. Overnight is even better.  (That’s why I’m posting this recipe on Tuesday!)

Praline Topping:
1. Preheat oven to 350 degrees.  Toast pecans in pre-heated oven for 8 minutes.

2. Combine brown sugar, cream and butter over medium heat.  Boil for 2 minutes, stirring occasionally.

3. Turn off heat and add vanilla, pecans and salt to mixture.  Let cool (approx 20 minutes)

4. Pour topping over chilled cheesecake and serve immediately!


Have you ever dropped a dessert? (gah! I’m over it, really.)

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17 Comments

  • Reply
    PartyPlannerGal
    November 23, 2010 at 3:13 pm

    OMG, my husband would LOVE this – he loves cheesecake and pumpkin, so this will send him over the moon. Thanks for the great recipe!!!

  • Reply
    lobster
    November 23, 2010 at 3:24 pm

    AHHHHHHHHH SO SAD!!!!! I can't even imagine what I'd do if I dropped a cheesecake. It's even sadder that your cheesecake looks amazing. Love that you can see all the tasty layers!

  • Reply
    Try Anything Once Terri
    November 23, 2010 at 3:32 pm

    This looks amazing. I can't a get basic cake from scratch yet, so I doubt that I will be trying this anytime soon. 🙁 I'm sorry you dropped it. 🙁

  • Reply
    Amy
    November 23, 2010 at 3:37 pm

    This looks delicious! I'm so sorry you dropped it though! That's a HUGE bummer. 🙁

  • Reply
    Tiffany
    November 23, 2010 at 5:38 pm

    Mmm, this looks delicious! And I'm with you, I am SO not into pumpkin pie! Mike, however, loves it! I'm more of a cheesecake girl, so this would be the perfect "meet in the middle" dessert. Yum!

  • Reply
    Morgan
    November 23, 2010 at 10:01 pm

    Yum, this looks so delicious! I only like homemade pumpkin pie, not store bought, but this looks way better for a holiday dessert!

  • Reply
    Jessica
    November 24, 2010 at 12:04 am

    That thing looks amazing! I'm not a huge pecan fan but this?! This I could eat. I'm sorry it met the pavement. 🙁

  • Reply
    Christina
    November 24, 2010 at 12:17 am

    Oh my gosh, I SO wish K's mom hadn't made regular pumpkin cheesecake already… this looks amazing!

  • Reply
    Lauren
    November 24, 2010 at 2:16 pm

    And here I thought pumpkin cheesecake couldn't get any better… that praline topping is the perfect finishing touch!

  • Reply
    Lan
    November 24, 2010 at 9:02 pm

    I've dropped many!
    The most memorable one was when I brought a box of macarons for a store manager to promote my product for an upcoming party. I dropped the box right in front of him, and every single macaron broke.
    I've learned to always bring 2 boxes just in case!

  • Reply
    Kocinera
    November 26, 2010 at 12:24 am

    Yum!!! This looks so delicious! That praline topping just makes everything even yummier. I'm so sorry that it took a spill before it could be devoured! Truly tragic. 😀

  • Reply
    StephanieMarie
    November 27, 2010 at 12:07 am

    I saw this recipe when it posted and I decided to give it a try for thanksgiving…. I think it was the item that my family was most thankful for. It was A-M-A-Z-I-N-G! Thank you so much for posting it. I usually shy away from things that look complicated but your directions were incredibly easy to follow and it was a very well written tutorial. Loved having pictures of all the steps.

  • Reply
    BigAppleNosh
    November 27, 2010 at 3:49 am

    @StephanieMarie I'm so happy your pumpkin praline cheesecake was a hit! Your comment made my day 🙂

  • Reply
    Creature Gorgeous
    November 28, 2010 at 2:53 pm

    That looks amazing!!! I'm glad you can laugh about it!!!! I'd die and go home and sulk. Okay, and maybe laugh, too.

  • Reply
    Anonymous
    November 30, 2010 at 7:03 am

    Being an Aussie, i'm completely unfamiliar (& intimidated by) the idea of baking a pumpkin pie. I'm gonna make this for my American boyfriend & rock his world! Thanks Serena!

  • Reply
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    November 23, 2011 at 8:20 am

    […] And then turkey turkey, eat, eat, stuffed, eat, stuffed. Ok, time for dessert!!  I’ll be cutting back this year and am only making two (“cutting back” after I made salted caramel brownies and an apple pie for my coworkers, ha!).  First, we’ve got the very luscious and very Thanksgiving-y pumpkin praline cheesecake: […]

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    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | Fun Fact Friday
    October 19, 2012 at 9:39 am

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